Diabetic Raspberry Jello Dessert Squares Recipes

DIABETIC RASPBERRY CHEESECAKE BARS

Steps:

• 1. Heat oven to 350 degrees. Spray 9 inch square pan with nonstick cooking spray; set aside.
• 2. For crust, mix graham cracker crumbs and brown sugar together in small bowl. Add butter; stir until crumbs are moistened. Press crumbs evenly onto bottom of pan. Bake about 5 minutes. Set aside to cool.
• 3. Beat cream cheeses, sugar substitute and vanilla with electric mixer until smooth. Beat in eggs, 1 at a time, then add egg substitute. Mix in flour until well combined. Pour batter evenly over crust. Bake until just set in the center, about 25 minutes. Let cool about 5 minutes.
• 4. Heat preserves and water in small saucepan, stirring constantly, until preserves melt. Spread over filling. Cover and chill at least 4 hours before cutting into bars.
• 5. Dietary Exchanges: 1 Fat, 1/2 Starch Calories 84 Total Fat 5g Saturated Fat 3g Protein 4g Carbohydrates 7g Cholesterol 31 mg Dietary Fiber 0g Sodium 140 mg

RASPBERRY JELLO DESSERT

Steps:

• PREP: Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch pan with nonstick cooking spray. Crush the graham crackers in a blender or food processor until they are all fine crumbs. Re-blend any larger chunks. Melt butter and then set aside to cool to room temperature. (Don't add hot butter to the crumbs; it will make the crust greasy.)
• GRAHAM CRACKER CRUST: In a large bowl, mix together the graham cracker crumbs, melted butter, and white sugar until combined. Press this mixture firmly into the bottom of the prepared pan (no need to go up the sides, just the base). Use the bottom of a flat 1-cup measuring cup to thoroughly compress the graham cracker crumbs into a firm crust. Bake for 8-10 minutes.
• FILLING: Meanwhile, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes. Add in the sugar and vanilla extract and beat until combined, 1 more minute. Use a spatula to gently fold the thawed whipped topping into the mixture.
• FILLING, CONTINUED: Spread this mixture onto the completely cooled graham cracker crust. Smooth it evenly, so that none of the graham cracker crust is exposed. (Otherwise, the jell-o will seep through.) Take your time to really seal the edges here with the filling. Place in the freezer while you prepare the last layer.
• JELLO TOPPING: Bring 2 cups of water to a boil. Add the gelatin to a large bowl and pour the boiling water on top. Working quickly, briskly whisk until combined. Pour in the bag of frozen raspberries and stir until those are combined. Immediately (don't let this gelatin layer sit) pour it on top of the cream cheese layer and smooth it to make one even layer.
• CHILL: Cover tightly and place in the fridge until completely set, about 4-6 hours. To get 40 servings, cut rows of 8 x 5. These make small pieces, so of course, feel free to cut them larger!
• STORAGE: These bars are best within 1-2 days of making. After that the bars begin to get watery/seep out liquid. These bars do not freeze and thaw well.

DIABETIC RASPBERRY JELLO DESSERT SQUARES

Steps:

• Preheat oven to 350 degrees.
• In a 9x13 pan, combine the brown sugar, nuts, and flour; pour in melted butter and mix together, pressing to form a crust. Bake for 10-13 minutes or lightly browned. Cool completely.
• In a large mixing bowl, beat the cream cheese and Splenda until smooth. Fold in the whipped topping. Spread over the cooled crust. Cover and refrigerate one hour.
• In a bowl, using a whisk, dissolve the Jello powder in the boiling water. Stir in the cold water and spoon over the cream cheese layer. Cover and refrigerate until Jello is firm.
• NOTE: If you are a diabetic and would like to use the new Brown Sugar Splenda, please cut down it down to 1/8 cup or 3 tablespoons You will only need 1/2 of what is called for in the recipe. Also, if you would like to add fruit to the Jello stage, do not use fresh pineapple.

RASPBERRY GELATIN DESSERT

Steps:

• In a large bowl, dissolve gelatin in boiling water; set aside. In a small saucepan, combine the pudding mix, water and raspberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in reserved gelatin mixture. Pour into an 8-in. square dish coated with cooking spray. Cover and refrigerate for 8 hours or overnight.

RASPBERRY JELLO SALAD

Steps:

• Pour raspberry gelatin into the bottom of a 9 by 13 inch baking dish. Pour boiling water over the gelatin, and stir to dissolve.
• Add applesauce and stir.
• Carefully add frozen raspberries, and press them down in an even layer.
• Cover and refrigerate, 2 hours or until set.
• An hour or two before serving, stir sour cream and mini marshmallows together and spread over the set raspberries. Cover and refrigerate until ready to serve.

FROZEN RASPBERRY SHORTCAKE SQUARES

Steps:

• Whisk yogurt and dry gelatin mix in large bowl until blended. Stir in COOL WHIP. Add cake cubes; mix lightly.
• Pour into 8-inch square pan.
• Freeze 3 hours or until firm.